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Chocolate Almond Cheesecake

Ingredients

Base

  • 175g Digestive Biscuits, crushed
  • 50g Amoretti Biscuits, crushed
  • 175g Butter

Topping

  • 100g Plain Chocolate
  • 25g Crushed Ameretti Biscuits
  • 3 tbsp Milk
  • 200g Tub Primula
  • 142ml Double Cream
  • 2 Sheets Gelatin
  • 2 tbsp Water
  • 25g Castor Sugar
  • 25g Toasted Almonds

Method

  1. Melt the butter and mix in the crushed digestive and amoretti biscuits. Press into a greased, loose based cake tin (20.5 cm / 8” diameter). Chill.
  2. Melt the chocolate in a small heatproof bowl over a pan of gently simmering water. Ensure that the water does not touch the base of the bowl. Remove the bowl from the heat and allow to cool a little. Mix in 3 tablespoons of milk.
  3. Whisk the tub of Primula cheese and the sugar into the chocolate mixture.
  4. In a medium bowl, whip the cream to soft peaks. Stir in the chocolate mixture and then the crushed amoretti biscuits.
  5. Make up the gelatin as per pack instructions with the 2 tbsp of water.
  6. Stir the gelatin into the chocolate mixture.
  7. Pour the chocolate mixture into the cake tin. Sprinkle over the toasted almonds and chill until set.
  8. Once the cheesecake has set remove from the tin and serve.